How to Make the Best Bread Flour Substitute at Home

Ever found yourself mid-recipe, only to realize you're out of bread flour? You're not alone. Whether you're baking sourdough, pizza dough, or artisan loaves, using the right type of flour can make all the difference in texture and rise. But don’t worry, there are reliable, easy-to-use bread flour substitutes you can try right now. In this guide, we’ll explore how to swap in all-purpose flour, create your own bread flour at home, and even experiment with alternative flours like whole wheat, oat, or almond. With just a few tweaks, you can still achieve that chewy crumb and crisp crust, without making an extra trip to the store.

Substitute All-Purpose Flour for Bread Flour

When you're out of bread flour, the easiest and most accessible substitute is all-purpose flour. In most bread recipes, you can replace bread flour with all-purpose flour at a 1:1 ratio, though there will be subtle differences in the texture and structure of your final product.

Using All-Purpose Flour as a Bread Flour Substitute 1:1 in Many Recipes

All-purpose flour works well as a substitute in yeast-based breads, rolls, and pizza doughs. Because it's widely available and has moderate protein levels, it can still support gluten development and dough structure. For home bakers, it's a reliable choice when bread flour is not on hand.

Differences in Protein Content: AP (8–11%) vs. Bread Flour (12–14%)

The key difference lies in protein content, which directly affects the amount of gluten that forms during mixing and kneading.

• Bread flour typically contains 12 to 14% protein, which creates stronger gluten networks. This results in a chewy texture and good rise, ideal for artisan loaves, bagels, and pizza crusts.

• All-purpose flour has a lower protein content, usually around 8 to 11%, depending on the brand. This leads to a softer crumb and less chew, which is fine for sandwich bread or quick loaves but may not produce the same structure as bread flour.

Tips: Reduce Liquid Slightly, Expect a Less Chewy Crumb

Because lower-protein flour absorbs slightly less water, you may need to reduce the liquid in your dough by 1 to 2 teaspoons per cup of flour.
Also, expect your final loaf to have:

• A tenderer, less chewy crumb

• Slightly less volume due to reduced gluten strength

• A potentially shorter rise time as the dough doesn’t need as much time to hydrate and develop structure

Making Homemade Bread Flour Substitute with Vital Wheat Gluten

If you're looking to replicate the higher protein content of commercial bread flour, the most effective method is to fortify all-purpose flour with vital wheat gluten. This adds back the missing protein and supports strong gluten development.

Recipe:

To make a reliable bread flour substitute:

• Measure 1 cup of all-purpose flour

• Remove 1½ teaspoons of the flour

• Replace with 1½ teaspoons of vital wheat gluten

• Mix thoroughly: This formula yields approximately 1 cup of homemade bread flour substitute and raises the protein content to a similar level as commercial bread flour.

Protein Boost Mechanism and Gluten Development

Vital wheat gluten is essentially gluten in concentrated powder form—about 70 to 80% protein. Adding it to lower-protein flour increases the gluten potential, giving your dough better elasticity, chew, and structure. This is particularly beneficial for:

• Yeast breads

• Bagels

• Pretzels

• Pizza crusts

Gluten helps trap the carbon dioxide produced by yeast, allowing your bread to rise higher and maintain its shape.

Adjustments: Test Range 1–3 Tbsp Gluten per Cup for Desired Chewiness

Depending on the flour brand and recipe type, you can adjust the amount of added gluten:

• For a softer bread: use 1 to 1½ teaspoons per cup of flour

• For high-gluten doughs (bagels, pizza): use up to 1 tablespoon per cup, or even slightly more
  Always mix thoroughly to ensure even distribution, and monitor hydration since gluten absorbs water

What Can You Substitute For Bread Flour?

Aside from all-purpose flour and vital wheat gluten, there are other bread flour alternatives—both for conventional and gluten-free baking. However, most alternatives require modifications to the recipe and may not offer the same rise or chewiness.

Whole-Wheat or White Whole-Wheat Flour: Partial Swaps (up to 50%)

Whole-wheat flour contains more bran and germ than refined white flour, offering higher fiber and nutrients, but it also absorbs more water and can result in a denser loaf.

• Use up to 50% whole-wheat flour mixed with all-purpose flour for better structure and taste balance

• White whole-wheat flour is a milder alternative made from hard white wheat and can often replace more than 50% without drastically changing the texture

When substituting, expect:

• A denser crumb

• Slightly nutty or earthy flavor

• The need for extra hydration and longer proofing times

Alternative Flours as Partial Substitutes or Gluten-Free Options

Several non-wheat flours can be used as part of a bread flour substitute mix, though most should be combined with binders or wheat-based flours to maintain structure in yeast breads.

• Oat flour: mild flavor, works well in small amounts, absorbs moisture

• Chickpea flour: high in protein, adds density and earthy flavor

• Almond flour: gluten-free, adds richness and softness, low in starch and doesn’t support structure alone

• Barley flour: low gluten, adds texture and nutty flavor

• Cassava flour: gluten-free and grain-free; best in flatbreads, not yeast breads

Nutritional and Baking Implications

Each substitute affects nutrition, flavor, and texture:

• Whole grains increase fiber, B vitamins, and minerals

• Nut flours like almond flour add healthy fats and lower carbohydrates

• Gluten-free flours typically require added starches or binders (e.g., xanthan gum, psyllium husk) for structure
  Always consider how your substitution aligns with dietary goals, baking method, and texture preferences.

Bread Flour vs All Purpose Flour: What’s the Difference?

When it comes to baking, the type of flour you use directly impacts the texture, rise, and structure of your final product. While bread flour and all-purpose flour are both wheat-based and often used interchangeably, they serve different purposes due to their protein content and gluten-forming potential.

Protein Content and Gluten Development

• Bread flour contains 12–14% protein, making it higher in gluten-forming proteins. This results in a chewy, elastic dough ideal for yeast-based recipes like bagels, pizza crust, sourdough, and rustic loaves.

• All-purpose flour has a lower protein content, typically 8–11%, depending on the brand. This leads to a softer, more tender texture, perfect for quick breads, muffins, cakes, or cookies.

The higher the protein, the more gluten develops when you knead or mix the dough. Gluten helps trap gas from yeast, giving bread structure and volume.

Best Use Cases